Maryland Crab Cakes

Method

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1. Tip the crab into a wide bowl and go through it once more with your fingers for shell fragments. Try not to shred the lumps.

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2. In a separate bowl whisk the egg, mayonnaise, mustard, Worcestershire, Old Bay, lemon juice and parsley until smooth.

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3. Pour the binder over the crab, add the crumbs, and fold with a rubber spatula three or four times only. Stop while it still looks barely combined.

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4. Shape into 4 tall, loose mounds rather than flat patties, and chill uncovered for 1 hour.

   Mark done Start 1 hr timer

5. Heat the grill to high. Sit the cakes on a lined tray, brush with the melted butter and grill 8 to 10 minutes without turning, until browned on top and hot through.

   Mark done Start 8 min timer

6. Serve immediately with lemon and tartare sauce.

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Chef’s Tips

• Fold, do not mix. Every extra turn breaks the lumps you paid for.
• Tall mounds, not flat discs. Flat means dry.
• Chill an hour before cooking or they slump on the tray.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

Pairing Suggestions

• Lemon and tartare sauce
• A simple green salad
• A crisp white wine

Storage & Reheating

Shape and refrigerate up to 24 hours before cooking. Cooked cakes keep 2 days; do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.